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My review
Onion Pepper Relish
Emily Tisdale
"These pickled onions with slivers of jalapenos are delicious on hot dogs, sausages, and hamburgers. They also make great gifts for friends and family who like things hot and spicy!"
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Ingredients
35 m servings 8 calsOriginal recipe yields 86 servings (6 pints)
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Directions
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- Shred the onions and jalapeno peppers in a food processor, using the shredding blade.
- Combine the onion, jalapeno pepper, vinegar, black pepper, and salt in a large pot and place over medium heat. Stirring frequently, bring to a full boil; cook for 10 minutes.
- Pack the mixture firmly into sterilized pint canning jars to within 3/4 inch of the top. Pour the cooking liquid over the onions to within 1/2 inch of the top and using a spatula, stir gently to remove all air bubbles. Wipe the rims with a clean damp cloth and adjust lids and rings firmly. Process in a boiling water bath for five minutes.
Nutrition Facts
Per Serving: 8 calories; 0 g fat; 1.9 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 163 mg sodium. Full nutrition
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Reviews
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9/10/2010
I canned several pint jars of this relish. Took some to a hot dog cookout and everyone loved it. Two people asked for the recipe. It was good on the hotdog as well as a dip for chips.
8/5/2012
I needed to use up some jalapeno peppers and was glad to find this recipe that didn't require bell peppers (not a fan). However that seems like an awful lot of black pepper. It is canned and w...